Cooking Instructions
1.
Preheat the oven to 350 degrees F (175 degrees C).
2.
Very finely dice the
Green Bell Pepper (1)
and
Onion (1/2)
.
3.
Mince the
Garlic (4 cloves)
.
4.
In a large saucepan over medium-high heat, bring around 8 cups of water and around 1 Tbsp of
Salt (to taste)
to a boil.
5.
To make your topping, crush the
Corn Flakes (2 cups)
. You don’t want to crush them completely, just break them down into smaller pieces. A plastic bag and a rolling pin work well for this.
6.
In a small bowl, combine the crushed flakes with
Olive Oil (2 Tbsp)
, half the minced garlic,
Garlic Powder (1 tsp)
,
Crushed Red Pepper Flakes (as needed)
,
Parmesan Cheese (1/2 cup)
, and a pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
. Toss to combine. Set aside.
7.
Once boiling, add the
Rotini Pasta (8 oz)
and cook until 4 minutes before directed on the packaging. You want it to still have quite a bit of chew to it.
8.
Drain, reserve 1 cup of pasta water, and set noodles aside.
9.
Add
Vegetable Broth Paste (1 tsp)
to the hot stock and stir to combine.
10.
To the same pot, add a generous splash of
Olive Oil (as needed)
over medium-high heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, for 3-5 minutes or until the onions and pepper begin to soften.
11.
Stir in the hot pasta stock,
Sour Cream (1/2 cup)
,
Dijon Mustard (1 tsp)
,
Paprika (2 tsp)
,
Worcestershire Sauce (as needed)
, and a generous pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
.
12.
Turn heat to medium and add the
White Cheddar Cheese (1 1/2 cups)
. The heat will help the liquid emulsify into a sauce. Cook for 2-3 minutes, stirring gently until the liquid thickens.
13.
Turn off the heat. Add the
Canned Tuna in Water (2/3 cup)
,
Jarred Diced Pimientos (2/3 cup)
, and noodles and stir to combine. The sauce should be thick enough to coat the noodles.
14.
Pour into a 9x13-inch casserole dish, then top with the garlic cornflake mix.
15.
Bake in the oven for 20-25 minutes. You want the top to become a golden brown.
16.
Let cool for 10 minutes to allow the casserole to set, then serve. Garnish with
Fresh Parsley (to taste)
if desired.
